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Winding Oak's Bookology Magazine

Garlic Beef Enchiladas

Garlic Beef Enchiladas
Serves 4
Yummy home-made enchiladas with a subtle kick of flavor.
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Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Prep Time
30 min
Cook Time
40 min
Total Time
1 hr 10 min
Ingredients
  1. 1 pound ground beef
  2. 1 medium onion, chopped
  3. 2 Tbsp all-purpose flour
  4. 1 Tbsp chili powder
  5. 1 tsp salt
  6. 1 tsp garlic powder
  7. ½ tsp ground cumin
  8. ¼ tsp rubbed sage
  9. 1 can (14.5 oz) stewed tomatoes
SAUCE
  1. 4 to 6 garlic cloves, minced
  2. 1/3 cup butter
  3. 1/2 cup all-purpose flour
  4. 1 can (14½ oz) beef broth
  5. 1 can (15 oz) tomato sauce
  6. 1 to 2 Tbsp chili powder
  7. 1 to 2 tsp ground cumin
  8. 1 to 2 tsp rubbed sage
  9. 1/2 tsp salt
  10. 10 flour tortillas (7-inches round)
  11. 2 cups (8 oz) shredded Colby-Jack cheese
Instructions
  1. In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in flour and seasonings until blended. Stir in tomatoes; bring to a boil. Reduce heat; cover and simmer for 15 minutes.
  2. Meanwhile, in another saucepan, saute garlic in butter until tender. Stir in flour until blended. Gradually stir in broth; bring to a boil. Cook and stir for 2 minutes or until thickened. Stir in tomato sauce and seasonings; heat through.
  3. Pour about 1-1/2 cups sauce into ungreased 13"x9"x2" baking dish. Spread about 1/4 cup beef mixture down the center of each tortilla; top with 1-2 Tbsp cheese. Roll up tightly; place seam side down over sauce in the baking dish. Finish filling, rolling, and placing all 10 tortillas. Top with the remaining suace.
  4. Cover and bake at 350 deg for 30-35 minutes. Sprinkle with remaining cheese. Bake, uncovered, 10 to 15 minutes longer or until the cheese is melted.
Adapted from Jennifer Standridge, Taste of Home
Adapted from Jennifer Standridge, Taste of Home
Bookology Magazine http://www.bookologymagazine.com/
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